My mum and I, and to a lesser extent my dad, are huge liquorice fans. (Apparently my brother missed the liquorice gene, poor guy.) We can go pretty nuts over liquorice ice cream especially. I recall a period awhile back, when Wendy's was making liquorice ice cream, and Mum would buy a tub every week for us to devour. I think there was one naughty week in there where we got a tub each!
Wendy's was one of the best liquorice ice creams, too. Not only was the ice cream an amazingly delicious liquoricey flavour, but there were chunks of liquorice in the ice cream too - that's what really makes a good liquorice ice cream!
But then Wendy's stopped stocking it, and broke our hearts. Wahh! Until now, that is!
It was my mum's birthday on Saturday, and we'd bought her a present already (tomato chutney from Maggie's Kitchen in Queenscliff - do yourself a favour and try some of this. Oh my gosh it is amazing. We've finished our jar and are thinking about driving all the way to Queenscliff just to buy more) but wanted to get her something else. I couldn't think of anything to get her, and didn't want to buy something just for the sake of it, so I thought why not make something she can't buy anymore - liquorice ice cream!
RECIPE - makes about a litre
170g liquorice, chopped into small bits
2 egg yolks
75g castor sugar, sifted
1 ½ cups milk
Black food colouring to suit
1. Whip cream and put in the fridge until needed.
2. Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside.
3.. Put milk and liquorice in a saucepan and heat on med-low temp stirring until it starts to melt. The liquorice won't melt fully and some chunks will remain.
4. Using beater attachment on a mixer, beat yolks and sugar together until thick and creamy.
5. Slowly add liquorice mixture and beat until combined.
6. Pour back into saucepan and cook over a gentle heat until the mixture coats the back of a spoon.
7. Add just enough water to the large bowl of ice so that the cold water rises up to level with the mixture. Be really careful here you don't drop any water into the mixture!
8. Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours.
9. Add whipped cream and liquorice mixture to electric mixer and mix at highest speed with whisk attachment.
10. Pour into a freezer-suitable container and freeze overnight.